Ginger Beef and Kale

Ginger Beef and Kale

What is that saying?

"You can take the girl out of the country, but you can't take the country outta the girl"

Well it also rings true with boys. My husband spent two years in Hong Kong and when he left, he was addicted. He enjoys anything from Hong Kong, the language (Cantonese), the movies, the architecture, just about everything. Rarely there is a day when he doesn't tell a story that starts out as, "I remember in Hong Kong...". Most of all, he really enjoys the food. Any food that is Asian, my husband will eat it. One reservation that he had about switching to low carb, is that he wouldn't really get to enjoy much of it.

Going through my recipes, I found a great one here that I easily modified to be low carb. It is one of our favorites. Very de-lish. Serve it on a heaping half cup of Cauliflower Rice (See next post to learn all about it!) splash it with some Tamari, and you've got yourself quite the low carb Asain meal.

....................

Ginger Beef and Kale

Serves 4, 6 Net Carbs, 2.6 net from veg 650 calories

-2 large Sirloin (or 4 tenderloin if you want to spring for it) Steaks

-1/4 c grated Onions

-2 Garlic Cloves

-1 tsp Paprika

-2 tsp Ground Garlic (or about 1" of fresh Ginger, grated)

-2 small chilies (optional)

-1/4 tsp coarse salt

-1 tbs + 1 tsp olive oil

2 bunches of Kale, leaves removed from the stems,stems discarded, and torn into small pieces

1. Slice the steaks in thin strips, about 1/4" wide.

2. Combine steaks with onions, garlic, paprika, garlic, chilies (if using), and salt. Let marinate 30 minutes.

4. Heat 1 tbs oil in a large wok, over high heat. Add beef mixture and cook until beef is browned. Remove from heat and set aside.

5. Heat remaining oil in the wok and add the Kale. Sauté the kale until it begins to wilt. Add back in the beef and any juices left over on the plate. Sauté until combined. Serve immediately over a heaping half cup of Cauliflower Rice.